Created By: Nick Pitsilionis

Use: Caviar Black Lentils

Yields: 6-8 servings

Vegan, 30-minutes or less, Hearty

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Note from Nick: Until recently, village life in Greece afforded home cooks precious little time and very elemental equipment with which to prepare healthy, hearty meals. Without measuring cups, sharp knives, and cutting boards, most meals, like this lentil recipe, were prepared in a single pot over an open flame with nothing more than the ingredients and the cook’s two hands. There’s a fitting irony in that with our hectic modern lives, the traditional approach to cooking honest, wholesome food makes as much sense now as it ever did.

Instructions:
Rinse and sort the dried lentils, then put them in a large pot with the bay leaves.

Peel garlic and add whole cloves to the pot with the lentils. Cover with an inch of water and boil until lentils are soft, about 15-20 minutes. Add water if needed. Add salt 5 minutes before you anticipate the lentils will be done cooking.

Ladle into bowls and provide all the finishing elements for your guests to adjust as they see fit.

Chef Nick Pitsilionis showcased this recipe on our Cooking Demo Stage at the 2013 National Lentil Festival. To learn more about Lentil Fest, please visit LentilFest.com.